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Vegan Breakfast Sandwich
December 1, 2008
1 Min Read
YIELD: 12 servings
Marinated Grilled Tofu:
30 oz. | firm tofu |
|---|---|
5 oz. | soy sauce |
1 Tbsp. | sugar |
Breakfast Sandwiches: | |
20 oz. | sweet white onion, sliced ⅛ in. thick |
5 Tbsps. | olive oil, divided |
¼ tsp. | salt |
20 oz. | sliced white mushrooms |
24 slices (30 oz.) marinated grilled tofu | |
12 | English muffins, sliced horizontally |
3 | large (8 oz.) ripe Hass avocados, peeled, cut into quarters, sliced lengthwise |
For marinated grilled tofu: Slice tofu ¼ in. wide or more and then to 24 1¼ oz. slices.
In a shallow pan mix together soy sauce and sugar. Add tofu and turn to coat. Cover and refrigerate for 30 minutes.
Grill marinated tofu. Reserve warm.
For sandwiches: Toss onion with 2½ Tbsps. olive oil and salt. Sauté in skillet over low heat until soft and golden, 15 to 20 minutes. Reserve hot.
Sauté mushrooms in remaining olive oil in skillet until moisture is evaporated, about 8 minutes. Reserve hot.
Per order: Toast each half of an English muffin. Place both halves open-faced on platter. Place 2 slices of marinated tofu on bottom muffin half. Top with 1 oz. sautéed mushrooms and ¾ oz. caramelized onion. Top other muffin half with sliced avocado. Serve.
Recipe: Mun Chong, owner/manager, Kaiser Permanente Cafeteria, Santa Rosa, CA. Photo: the Hass Avocado Board
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